Sunday dinner is my favorite meal hands down! I honor my heritage by cooking for family and friends, my advise? Cook for those you love and offer creative, healthy, organic food with rich flavor and a frugal flair. Family style cooking, that's what it is, my friends!

Easy Peasy Cinnamon Rolls, the easiest Cinnamon Rolls ever!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Simple things are usually the best.....like these delicious Cinnamon rolls.

Easy Peasy Cinnamon Rolls

The thing is though, you might want to get your skill down with a "practice" pan. That way you will have a really good idea of just what a great gift this pan of cinnamon rolls would make. However I need to be honest; you don't really need practice, because these rolls are really easy.

You can also make the recipe through the final rise, cover and refrigerate overnight and bake fresh for breakfast the next day. Yeast doughs are usually very agreeable to an overnight rest in the fridge.

The process and ingredient list do look involved, but (please) do not let that sway you in your decision to make these cinnamon rolls. I assure you, the ingredients are every day easy, the steps are easy and the rolls are delicious.Easy Peasy Cinnamon Rolls
adapted from Yakima Herald-Republic Newspaper - Yakima WA
currently in my little black binder, on a very splattered page!

To make the dough, you will need:
up to 41/2 cups of flour, measure out the full measure of flour and dip from that, do not use more.
1 egg

When the milk mixture has cooled to warm, stir in about 1/3 of the flour, beat well (11/2-2 minutes with a hand-held electric mixer is a good measure, you will develop enough gluten for a well textured and yet tender roll).

Add the egg, stir well.

Add another portion of the flour, beat until smooth (another minute works well).

Stir in the yeast mixture, and beat until smooth.

Add enough (or all) remaining flour or enough to make a soft dough - do not exceed the original 41/2 cups.
Mix well, the dough may appear lumpy.

Do not worry.
No kneading required, you could not knead this dough. It is very soft and will produce a soft roll.

Cover the bowl and set aside in a warm place to rise, rising time may be 1 - 2 hours depending on how warm your kitchen is.

When doubled, deflate the dough and turn out onto a lightly floured surface.

For rolling/patting out the dough, you will need approximately 1/2 c flour.

I prefer using a jelly roll style pan to keep the boundaries, both in terms of clean up and size of the patted/rolled out dough.

You will need to use about 1/3 c flour on the pan, then sprinkle about 2 T flour over top of the dough.

Important to remember: This is a very soft dough, you will need to simply proceed with the directions, knowing that all will turn out as promised.

Turn the dough over in a tossing gesture, to gently coat with flour. Roll/pat dough out into a flat rectangle
about 1/2 inch thick.

Spread with the filling, to within 1 inch of the perimeter of the dough. You will want the outside edges free from the filling so that you can keep the filling in the dough together before cutting.

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